Ingredients
Rice
- 1 ½ cups dry Thai jasmine rice
- 1 ½ tsp fine sea salt
- 2-3 cups water, follow package directions
Curry
- 1 tbsp vegetable oil
- ½ medium onion, thinly sliced
- 6-8 garlic cloves, minced
- 1 tbsp ginger, finely grated
- 1 tbsp vegetarian oyster sauce*
- 4-6 tbsp red or green curry paste, *
- 1 14 oz can coconut milk
- 4 cups broccoli, chopped
- 1 bell pepper, thinly sliced
- 2 stalks celery, thinly sliced
- 2 large carrots, thinly sliced
- Thai chili and cilantro to serve, optional
Method
- In a medium pot (with matching lid) quickly toast the dry Thai jasmine rice over medium-high heat. Add the salt and water to rice package instructions (2 – 3 cups), bring to a boil, cover, and cook over the lowest heat for 18 – 20 minutes.
- Set a large heavy bottom pot over medium-low heat and add the oil. Once the oil is hot, add the onion and cook until it is deeply browned. Add the garlic and ginger. Stir, cooking gently for 1 minute or until fragrant. Add the remaining 2 tbsp oyster sauce and curry paste, stirring to combine. Add a can of coconut milk, whisking quickly to mix and then add all the vegetables. Toss well and cover, cooking over medium-low heat for 20 minutes, stirring once or twice.
- Serve hot over Thai jasmine rice with chilis and cilantro.